Ingredients
- 6 cups crispy rice cereal
- 1 cup creamy peanut butter
- 1 cup butterscotch chips
- 1 cup chocolate chips
- 1/2 cup light corn syrup
Instructions
- Prepare your baking dish by greasing a 9×13-inch dish.
- Melt the butterscotch chips and peanut butter in a saucepan over medium heat until smooth.
- Mix in the rice cereal until fully coated.
- Press the mixture into the prepared baking dish, smoothing it out firmly.
- Prepare the topping by melting the chocolate chips in the microwave.
- Set the melted chocolate over the Scotcheroos and spread evenly.
- Allow to cool until set, about 1 hour, or refrigerate for 15 minutes.
- Cut into squares and serve!
Notes
For a gluten-free option, use gluten-free rice cereal. Store leftovers in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian